On the Menu tonight:

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DINING-ROOM MENU:

Le Caviar

from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire.

Served with iced Blackland Vodka.

$18 a taste (two blinis) or $120 per Ounce

AMUSES BOUCHES, PETITS APPETIZERS

Saumon Fumé  Paris

cucumber slices topped with smoked salmon and crème fraiche  7.50

Olives Marinées  Provence

assorted olives in house marinade  6.50

Petit Fromage  Centre

 a taste of imported cheese to enjoy with your apéritif  5.50

Artichoke Tapenade  Côte d’ Azur

artichoke hearts, green olives, capers, garlic, olive oil  6.50

French Garlic Bread  Midi-Pyrénées

crusty baguette rubbed with fresh garlic and drizzled with olive oil  4.50

Charcuterie, Fromagerie

Plateau de Charcuterie  18.50

assorted cured meats including saucisson, prosciutto, house terrine and more with Moutarde Royale, olives, smoked almonds

Plateau de Fromages  18.50

four interesting cheeses with fig compote, fruits and nuts, toasted baguette

Le Grand Plateau  34.50

the big board : both Charcuterie and Cheese

Soupes

Soupe du Jour  10.50

today’s soup, consult the backboard

Soupe à l’Oignon ‘’Les Halles’’  12.50

French onion soup with melted Gruyère as served in Paris

Appetizers

Cape Cod Sea Scallops

21.50 for two scallops  -/-  42.50 for four scallops

U-10 scallops flown in from Cape Cod, check a blackboard for tonight’s preparation

Pâté de Canard Maison  12.50

country style duck terrine, French condiments

 Tartare de Filet de Bœuf  16.50

hand chopped fresh tenderloin served raw with the traditional embellishments

Escargots à la Bourguignonne  19.50

one dozen Burgundy snails in garlic & herb butter  –   presented in the shells

Le Foie Gras

Foie Gras de Canard Poêlé  24.50

seared duck foie gras slice, duck fat lemon curd, cracked pepper, thyme belgian waffle

Sauternes by the glass : 10.75

Salades

Salade Grand-Père  10.50

Our longtime house salad : Boston lettuce in Dijon vinaigrette with walnuts and lardons

Salade ‘’Chez César’’  12.50

honey gem lettuce, classic césar dressing, white anchovies,  chick pea and parmesan crisps

Beet and Goat  14.50

red & golden beets, chêvre nougat, fuji apple, candied pecan, baby spinach , Xéres vinaigrette

Belgian Endive and Blue  14.50

poached pear, pine nuts, cranberries, grapes, Roquefort dressing

LES VIANDES ROUGES

CARRÉ D’AGNEAU  52.50

rack of australian lamb, roasted confit spring onions, heirlooms carrots,

petit peas and potato crogquette

L’ENTRECÔTE  58.50

16oz ribeye steak, nicely trimmed, butter Maître D’, pommes frites

FILET D’ ANGUS NOIR  52.50

8+ oz center cut tenderloin with sunburst squash, pearl onions, crème fraiche chive whipped potatoes, sauce Bordelaise – note : no well done on the tenderloin

BŒUF BOURGUIGNON  36.50

slowly braised in red wine with mushrooms, pearl onions, carrots and bacon,  tagliatelle                 

LE CANARD 

CANARD RÔTI ORIGINAL  38.50

our famous since 1985 recipe:

roasted in a wood fired oven, half a duck is served on fresh spinach with xéres vinaigrette and orange sections. Pommes frites garniture

MAGRET et CONFIT  48.50

duck two ways : moulard duck breast cooked like a steak, paired with duck leg confit,

served with served with fava beans, arugula, potato noisette, charred pepper and fig vinaigrette

or : MAGRET ONLY, 16oz  52.50

The Duck Steak ! same preparation as beef tenderloin

LES POISSONS

SOLE DE DOUVRES MEUNIÈRE  69.50

one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley

*When available. Limited to two orders per table

LE LOUP DE MER EN HIVER  38.50

Mediterranean baby sea bass (Branzino) stuffed with lemon and mint pesto served on niçoise olives couscous

FRESH FISH  market price, see blackboard

fresh fish is our specialty and our passion. In addition to our exceptional Dover sole

and superb Loup de Mer, we feature today’s selection on the blackboard.

SIDES

Heirloom Carrots  9.00  –  hazelnut carrot top pesto

Haricots Verts Amandine  9.00  –  French green beans, toasted almonds

Gnocchi Provencal  10.00  –   tomatoes, olives, garlic and fried capers

Champignons 12.00  –  seasonal mushrooms, in a sage brown butter

Pommes frites  8.00  –  hand cut thin, french fried, sea salt and aioli      

Split main course: Add $10  –  Minimum charge per guest Fridays and Saturdays: $50 (food only)